Roastery: Mykona Kaffee / Kiez Rösterei
Country of origin: Blend
Process type: Anaerobic Fermentation
Taste: Fruity, Marzipan, Nutty
Grind: Whole Bean
Package size, g: 250, 1000
Preparation recommendation: Espresso maker, Fully automatic machine
Freshly roasted in the traditional drum method at low temperatures and for a long time, it is then selected by hand and packed in special aroma protection bags.
Very harmonious, soft, and mild with a pleasant acidity, we recommend the French press or the Karlsbader jug for this coffee in addition to the preparation as an espresso. This espresso tastes great in all types of preparation with milk.
All coffees from this blend are also available as single origins.
Regions: Brasil Sul de Minas, Colombia Tolima Var. Tabi natural, South Ecuador APECAEL
Farms: Facienda Capoeira, Finca San Luis, Vilcabamba Valley
Roasting time: 18 – 19 min.
Roasting temperature: maximum 196 ° C
Taste: mildly fruity, nutty, with a long-lasting marzipan taste